Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 17 Issue 1
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- Pages.8-14
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- 1985
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- 0367-6293(pISSN)
Flavour Improvement of Soybean Pastes by the Addition of Bacillus licheniformis and Saccharomyces rouxii
Bacillus licheniformis 와 Saccharomyces rouxii 첨가에 의한 된장의 풍미향상
- Shin, Soon-Young (Department of Food Engineering, Korea University) ;
- Kim, Young-Bae (Department of Food Engineering, Korea University) ;
- Yu, Tae-Jong (Department of Food Engineering, Korea University)
- Published : 1985.02.28
Abstract
In order to give the unique flavour of traditional Doenjang (Korean-style soybean paste) to commercially manufactured soybean paste, the addition of Bacillus licheniformis and Saccharomyces rouxii was tried and their influences were investigated. The addition of B. licheniformis and S. rouxii in soybean paste decreased the content of reducing sugars. By the addition of B. licheniformis, the contents of amino type nitrogen and titrable acidity were increased. The content of ammoniacal nitrogen was reduced and ethyl alcohol production was increased by the addition of S. rouxii. The viable counts of molds showed the decreasing tendency during the aging and it was accelerated by the addition of B. licheniformis and S. rouxii. Acetaldehyde, acetone, ethylacetate, methyl alcohol, ethyl alcohol, propyl alcohol, isopropyl alcohol and isopropyl alcohol were detected from the vapor of all tested ripen soybean pastes, while in a traditional Doenjang, isoamyl alcohol and isobutyl alcohol were not. The B. licheniformis and S. rouxii added sample showed richest free amino acid content. In organoleptic test the B. licheniformis and S. rouxii added sample showed the most excellent overall acceptability.
한국인의 기호에 맞는 상업적 된장의 풍미향상을 위하여 된장제조시 Bacillus licheniformis와 Saccharomyces rouxii를 첨가하여
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